Stock your refrigerator for the week with these easy breakfast egg muffins- your future self will thank you for these protein-packed egg bites! The best part is they never get old, thanks to endless variations, and they come together in just 30 minutes!
In This Post
While I don't formally meal prep, I like to have convenient options ready for busy weeks. I usually have homemade granola, black bean burgers or veggie burgers somewhere in the freezer, air fryer chicken, and these egg muffins in the refrigerator. That way I have a variety of breakfast, lunch and even snack options on hand.
These egg muffins keep exceptionally well in the refrigerator and never get old because of the endless variations that you can make. So, whether you're prepping for the week, using up about-to-go-bad vegetables, feeding little ones, or trying to use up eggs, this egg muffin recipe is a lifesaver.
Why You'll Love This Egg Muffins Recipe
- Perfect for busy mornings or weeks- just warm up in the microwave
- Quick & easy to make
- Doesn't require much effort
- Easily customize to YOUR liking, make your own variations
- The perfect clean-out-the-fridge recipe
- Little ones love these!
Grab These Ingredients
- Eggs: The eggs are the foundation of the egg cups.
- Milk & Heavy Cream: Or half-and-half. The combination of whole milk and heavy cream gives these egg muffins the creamiest texture. You can nondairy milk instead, or even blended cottage cheese too!
- Add-Ins: I included bell peppers, spinach and onion in this recipe, but you can use the vegetables that you prefer. I also include other variations below too.
- Cheese: Use your favorite type of cheese that you prefer with eggs. I always have white cheddar and grated parmesan on hand so that's usually what I use.
- Fresh Parsley: Or fresh chives. Either pair wonderfully with eggs.
- Salt & Pepper: You don't need much, just enough for essential flavor.
- Garlic Powder & Onion Powder: Both add additional flavor.
Overview: How To Make Egg Muffins
The full printed recipe is below, but we'll walk through the steps here as well.
Start with prepping the muffin pan. Make sure you spray the muffin pan really, really well with nonstick spray. Otherwise it's not fun to clean.
Next, choose your add-ins, whatever vegetables and/or cooked meats. Chop the add-ins up pretty finely- these are egg bites so you don't want large pieces.
Then, whisk the eggs, milk, heavy cream, and spices together. I like to use a large liquid measuring cup or a mixing bowl with a pour spout. You can also pulse once together in the blender- no more than that as you don't want the eggs to foam.
Finally, divide the add-ins among the muffin cups. It will be about 2-3 Tablespoons in each; anymore than that there won't be enough egg mixture. Sprinkle the cheese over each. Then, pour the egg mixture on top.
The egg muffins take about 20-22 minutes to bake. Don't be alarmed if they rise up tall while they bake, they will deflate as they cool.
Try These Flavors & Variations
These breakfast egg muffins are made on the regular in this house. The trick is to switch up the add-ins to not get bored. Below are just a few combinations that we love.
- Ham & Cheese: For your add-ins, use 1 and ½ cups finely diced cooked ham, 2 Tablespoons chopped fresh chives, and ½ cup shredded sharp cheddar cheese. All instructions remain the same.
- Meat Lovers: For your add-ins, use ½ cup finely diced cooked bacon, ½ cup, ½ cup finely diced cooked ham, ½ cup finely diced or crumbles of sausage, 2 Tablespoons chopped fresh parsley or chives, and ½ cup shredded sharp cheddar cheese. All instructions remain the same.
- Veggie Deluxe: For your add-ins, use ½ cup finely diced fresh spinach, ½ cup finely diced bell pepper, ¼ cup finely diced fresh mushrooms, ¼ cup finely diced tomatoes, 2 Tablespoons chopped fresh parsley, and ½ cup shredded sharp cheddar cheese. All instructions remain the same.
- Other Add-Ins: The possibilities are endless, the rule of thumb is about 1 and ½ cups add-ins and around ½ to ¾ cup cheese total. Some favorite add-ins: cooked meats like sausage, bacon, ham, or even chicken. Or try others like corn, cooked potatoes, sun dried tomatoes, etc. Some favorite cheeses are pepper jack, sharp cheddar, parmesan, and goat cheese. No matter the add-ins I love throwing this hot honey on top.
FAQ About Breakfast Egg Muffins
Allow the egg muffins to cool completely, then transfer into a freezer-safe container, and cover tightly. Freeze for up to 3 months.
With the oven at 375ºF, these egg muffins will bake for 20-22 minutes. With the oven at 350ºF, these egg muffins will bake for 22-25 minutes. You want the egg muffins slightly golden brown around the edges.
More Breakfast Recipes
- Homemade Granola (just 7 ingredients!)
- Easy Cream Cheese Danish
- 30-Minute Cinnamon Rolls
- Peanut Butter Granola
Breakfast Egg Muffins (Egg Bites)
Description
Ingredients
- 8 large eggs
- ¼ cup whole milk
- 3 Tablespoons heavy cream , or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ cup finely chopped bell pepper, any color
- ¾ cup finely chopped fresh spinach
- ⅓ cup finely chopped sweet onion
- ¼ cup finely chopped fresh parsley
- 1 cup shredded sharp cheddar cheese
- optional for garnish: grated parmesan cheese, chopped parsley, hot sauce, and/or red pepper flakes
Instructions
- Preheat the oven to 375°F. Spray at 12-count muffin pan generously with nonstick spray or silicone muffin liners. I don't recommend using regular muffin liners. Set aside.
- In a large liquid measuring cup or a mixing bowl with a pour spout, whisk together the eggs, milk, heavy cream, salt, pepper, onion powder, and garlic powder until just combined. Try to not overmix as you don't want too much air in the eggs. You can also pulse just once together in the blender, but no more as you don't want the eggs to foam.
- Spoon the bell pepper, spinach, onion, parsley (or any add-ins you're using) into each greased muffin cup- about 2-3 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each. Pour the egg mixture into each muffin cup over the add-ins, filling about ¾ full.
- Bake for 20-22 minutes or golden brown around the edges. It's normal for the egg muffins will rise up tall while baking, they will deflate as they cool.
- Remove from the oven and allow them to cool in the pan for 5 minutes. Remove the egg muffins from the pan, and serve immediately. Add optional garnishes when serving. Leftovers stay fresh in the refrigerator for up to 1 week. See recipe notes below for storing options.
Notes
- Make Ahead Instructions: You can prepare the egg mixture (step 2), and refrigerate for up to 1 day before using. Whisk together before using. The egg muffins will stay fresh in the refrigerator covered tightly for up to 1 week.
- Freezing Instructions: Allow the egg muffins to cool completely, then transfer into a freezer-safe container, and cover tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator or skip thawing and microwave for 1-2 minutes until warm throughout.
- Milk & Heavy Cream: Or you can use half-and-half. The combination of whole milk and heavy cream (or half-and-half) gives the egg muffins the creamiest texture. However, you can use nondairy milk instead or even blended cottage cheese.
- Reheating Instructions: Choose the method to reheat as desired. 1) Microwave: Wrap the egg muffins in a damp paper towel and microwave for 30 seconds until warmed through. 2) Air Fryer: Preheat the air fryer to 350ºF and cook for 3-5 minutes until warmed through.
- Ham & Cheese: For your add-ins, use 1 and ½ cups finely diced cooked ham, 2 Tablespoons chopped fresh chives, and ½ cup shredded sharp cheddar cheese. All instructions remain the same.
- Meat Lovers: For your add-ins, use ½ cup finely diced cooked bacon, ½ cup, ½ cup finely diced cooked ham, ½ cup finely diced or crumbles of sausage, 2 Tablespoons chopped fresh parsley or chives, and ½ cup shredded sharp cheddar cheese. All instructions remain the same.
- Veggie Deluxe: For your add-ins, use ½ cup finely diced fresh spinach, ½ cup finely diced bell pepper, ¼ cup finely diced fresh mushrooms, ¼ cup finely diced tomatoes, 2 Tablespoons chopped fresh parsley, and ½ cup shredded sharp cheddar cheese. All instructions remain the same.
- Other Add-Ins: The possibilities are endless, the rule of thumb is about 1 and ½ cups add-ins and around ½ to ¾ cup cheese total. Some favorite add-ins: cooked meats like sausage, bacon, ham, or even chicken. Or try others like corn, cooked potatoes, sun dried tomatoes, etc. Some favorite cheeses are pepper jack, sharp cheddar, parmesan, and goat cheese. No matter the add-ins I love throwing this hot honey on top
Maire says
Easy and delicious!
Donna says
My husband loves, loves. loves these! They're also easily adaptable if you have random veggies in the fridge.